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Old 08-26-2010, 08:36 PM   #91
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These look amazzzzzing!
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Old 08-27-2010, 03:04 AM   #92
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I found my 2 like-new pans at GOODWILL!!
Yay, let's hear it for Goodwill ! Good for you, Shimmer.

I'm a fan, can ya tell? It's the original recycling
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Old 08-30-2010, 10:52 AM   #93
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Will these taste ok without the Chia Gel or should I go find it?

My life will finally get back to normal after two months of being super busy with work so I want to try these.
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Old 08-30-2010, 02:11 PM   #94
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Will these taste ok without the Chia Gel or should I go find it?

My life will finally get back to normal after two months of being super busy with work so I want to try these.
I think they will be fine without it. I was looking for ways to incorporate chia into my diet. (Chia itself is pretty tasteless anyway.) Maybe just add another T. or so of oil, or maybe sour cream. This recipe is a tweak of a tweak of the one minute muffin, and we've seen how many variations there are to that!

I got the oat bran and whey protein isolate from Netrition, so now I want to try the english muffin variation that someone posted awhile back. However, I'm an elementary school teacher, and tomorrow is Sept. 1, which means very little time for cooking right now! Maybe this weekend...
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Old 09-10-2010, 06:11 PM   #95
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Will these taste ok without the Chia Gel or should I go find it?

My life will finally get back to normal after two months of being super busy with work so I want to try these.
Well I have not tried these again yet, but the first time I tried them, I did without the chia gel. I added more oil and they were very greasy. I thought I could fix this by leaving them in the oven a bit longer. Well...when they cooled they were more like large crackers. I had to toss them out

I'm going to wait until I can get more chia seeds before I try these again.

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Old 09-10-2010, 11:57 PM   #96
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Tried the "Everything Bagel" and love this recipe. Thanks!
I like the idea of having the dry ingredients in zip bags ready to go, and will make those up next.

By the way, the chia gel is sure an interesting looking concoction. I also used it in a muffin recipe, and it worked nicely. I included coconut oil, and skipped the butter in that one. This gel is handy! The nutrition value is a bonus.

I found a product that is called "rye flavor" available on the internet, and think it would be an interesting addition to the "bagel". I would also add a few caraway seeds on top, and make a corned beef sandwich with that variation. The "everything" topping can also be used on a seedy LC cracker. I saw a video where each addition was pressed into the cracker. It would be great to have a bag of those hanging around too.
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Old 09-13-2010, 09:23 AM   #97
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laranda... If you add a small amount (about 2 TBS) of unflavored whey protein powder, it will make them less oily.
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Old 09-13-2010, 03:16 PM   #98
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laranda... If you add a small amount (about 2 TBS) of unflavored whey protein powder, it will make them less oily.
Thanks cjack!
I'll try that next time

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Old 09-21-2010, 07:15 AM   #99
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could you please tell me if oat fiber is the same as Oat bran, i can;t seem to find oat fiber.. if it is not the same could the oat bran be substituted for oat fiber.
Ok question, I have oat flour - would that work?
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Old 09-21-2010, 07:28 PM   #100
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I have my first batch of these amazing everything bagels in the oven right now
I can't wait! Thank you so much for posting this! I did use the recipe that includes the PP and I don't have any chia gel so I hope they turn out as good as they smell!



OMG, they're cooling on the rack now. They look and smell amazing!

Last edited by StyngerIsAScorpio; 09-21-2010 at 07:41 PM..
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Old 09-22-2010, 03:47 AM   #101
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Ok question, I have oat flour - would that work?
The original recipe does not call for oat fiber, just almond flour and flax as the base. The oat fiber variation is to make a sturdier more english muffin version. I think oat flour has more carbs, as my bag of oat fiber is a net 0. I think it would work, but you'd have to adjust the carbs.
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Old 09-22-2010, 03:50 AM   #102
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I finally got around to try ouizoid's english muffin variation. As I posted on Dottie's english muffin thread, while these don't have the texture of an english muffin, just as the original doesn't have the texture of a bagel, the taste is very neutral, and the addition of the whey protein and oat fiber make them sturdier than the bagel. In other words, they are the perfect vehicle for getting egg, cheese, and bacon into your mouth without the need for silverware!

Mine were a tad dry, but ouizoid used 1/3 cup milk instead of the 2 T. oil, and I used 2 T. milk, and no oil, so maybe that's why. Next time, I'll add a little more liquid to compensate for the additional dry ingredients that this version has.

Overall, very tasty!
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Old 09-22-2010, 04:00 AM   #103
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My batch last night turned out to be delicious! I used the oat fiber and added a tad bit more oil. They were a little dry but not too bad for my first try! The seasonings and the chew was great! I had been missing my everything bagels, and breads are my only craving so this was perfect! I can see me using these as a burger bun etc.!
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Old 09-22-2010, 07:01 AM   #104
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I also sometimes throw in an extra handful of mozzarella, which I think helps with the texture. I adore these split in half, toasted with butter--not dry then!!!!
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Old 09-22-2010, 02:48 PM   #105
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These just ROCK. Hands down. Even my non LC friends wanted the recipe! And it made the house smell sooooooo good!
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Old 09-22-2010, 06:07 PM   #106
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I also sometimes throw in an extra handful of mozzarella, which I think helps with the texture. I adore these split in half, toasted with butter--not dry then!!!!
I will try the extra cheese next time, along with more milk. I liked how they were sturdier and really held up to the egg, cheese, and bacon inside.
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Old 09-22-2010, 06:08 PM   #107
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These just ROCK. Hands down. Even my non LC friends wanted the recipe! And it made the house smell sooooooo good!
I'm so glad you like them! I mix up baggies of the dry ingredients and keep the baggies in the fridge. Then it's a snap to throw the recipe together.
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Old 09-22-2010, 06:58 PM   #108
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I have made both versions, w/oat fiber and not. Like each one. Have enjoyed splitting and using as a base for poached eggs. Had missed poached eggs which really call for some sort of bread.
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Old 09-22-2010, 07:00 PM   #109
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I'm so glad you like them! I mix up baggies of the dry ingredients and keep the baggies in the fridge. Then it's a snap to throw the recipe together.
That's a wonderful idea! I'm going to do that. Quick, easy and yummy!
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Old 09-25-2010, 07:16 AM   #110
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yum! Printed out the recipe and subscribed to this thread--just waiting for my extended induction period to end.
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Old 12-13-2010, 07:08 PM   #111
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Cap--I love my takeoff of your regular recipe so so much--terrific english muffin like bread. I am so grateful to you for this recipe!

here is what I am using:



perfect LC english muffins

Mix:

1/2 c golden flaxmeal
1/4 c oatfiber
1 scoop unflavoured whey protein (jarrow brand)
1 tsp baking powder
2 Tbs parmesan (green can)

wet:

2 jumbo egg or equiv eggbeaters
dollop chia gel (3-4 Tbs)
1/2 cup trader joes light mozzaarella shreds
unsweetened almond milk as needed to make dough workable



mix together, let sit 5 min fill 6 cup muffintop pan. bake 12-14 min 350

--
I made these tonight and added a little sesame seeds to the top before baking.

These are hands down one of the best LC "bread" product I have tried! I can't wait to have one as an Egg McMuffin tomorrow morning!
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Old 12-14-2010, 08:24 AM   #112
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I made these tonight and added a little sesame seeds to the top before baking.

These are hands down one of the best LC "bread" product I have tried! I can't wait to have one as an Egg McMuffin tomorrow morning!

I also wanted to say I did not use the chia seeds in the original recipe but 2 tbl of olive oil and they came out so good!!!!
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Old 12-14-2010, 12:35 PM   #113
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[QUOTE=beeb;14172190]I also wanted to say I did not use the chia seeds in the original recipe but 2 tbl of olive oil and they came out so good!!!

I did this also. Never used the chai seeds just added extra oil. They were good, put sesame seeds and a really pretty crunchy Fleur de Sel on tops.
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Old 12-18-2010, 12:03 PM   #114
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Everything Bagel Brilliant Idea! *****

Congrats to Scorpage for this recipe. Where are you our LC Friend???

My tweak was using a Jack cheese instead of cheddar.
I wanted a more neutral taste. I did the onions, poppy,
sesame, caraway top with a pinch of sea salt. My gosh this
was good right from the oven. Later on DH got up and I lightly
toasted his. Next time I shall try the English muffin tweak.

This is an ideal way to do the lox and cream cheese breakfast.
I can't think of any spread that wouldn't taste good on this.
The texture was fine and we could taste the main ingredients
on the roll...
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Old 12-18-2010, 05:54 PM   #115
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Everything

I am loving them. Ham salad, egg salad, crab salad.
I love the way they toast. Thanks Gary and Cap and
all who came before
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Old 12-19-2010, 07:38 PM   #116
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these look & sound good. will make them when I am done w/induction. I have the muffin top pan from 6yrs ago when I did lc here & the little breads I made in it were quite good. need to relocate that recipe. for now I am just happy that my bread cravings have ended
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Old 12-19-2010, 09:26 PM   #117
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These look great. Another thing I've missed on my diet was the everything bagel. Great alternative.
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Old 01-04-2011, 11:19 AM   #118
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Just found this thread and am going to make them this morning - got a muffin top pan for Xmas and just love it.
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Old 01-04-2011, 01:12 PM   #119
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subscribing - my muffin top pans (2 for 1 on amazon) should be here later this week. This recipe looks amazing!
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Old 01-08-2011, 05:10 PM   #120
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Ran to the computer and made this yesterday. YUM!! I didn't do it exactly but it is wonderful! I ate two warm with butter and I had one today for a fried egg sandwich. mmmmmm!! Perfect! Tonight I had half of one with sunflower and flax seed butter (which is kind of ironic because I made mine with flax and sunflower seed ). I blogged about it here. I hope you don't mind that I copied the recipe but I linked it to this thread. If there is a specific name I should give credit to, please let me know! It is so great I want to share it with everyone!
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